Sunday, 28 April 2013

Mango Yoghurt...!! A Real Refreshment in the Scorching Heat..!!

The summer season is famous for two reasons, if one is the tremendous heat then definitely the other is the variety of delicious and juicy fruits. This is God's unique creation that most of the juicy fruits are available in the summer season and every fruit has its own unique features to crouch the heat. The summer in India is famous for the King Of  Fruits, Mango. Now, it is the end of April and the market is already filled with variety of delicious ripe mangoes, and so do my fruit basket.
Not only we eat this as a fruit but also use it to prepare various dishes, from sweet to pickle whose core ingredient is Mango.
I couldn't restrict myself to make this Mango Yoghurt after seeing one of my dearest friends Moumita Chatterjee's (A Wonderful Cook by Passion) beautiful recipe. In this scorching heat it turned out a real hit at my home and I have decided to prepare it again.

Here is the recipe:


  • Hung Curd: 2 Cups
  • Mango Pulp:4-5 tbsp. 
  • Condensed Milk: As per your choice( I used 1/4 cup)


  • Pre-heat oven at 180C .
  • Mix the yoghurt, mango pulp and condensed milk smoothly..
  • Check the sweetness of the mixture and pour it   into a Oven proof bowl.
  •  Bake it for about 18-20 mins, or until it sets.depending upon the oven.
  •  In between don't forget to check the consistency of the yoghurt.
  • When it is almost done take it out of oven and let it cool down.
  • Refrigerate it for half an hour and enjoy your chilled Mango Yoghurt or Aam Doi.

               Enjoy Your Food...!!


Quick Chocolate Mousse With Sanjeev Kapoor's Super Easy Process..!!

Mousse is a form of a creamy  French dessert, typically made from egg and cream. But this time I made it in a real simple and easy steps doing almost nothing. Watched the process in one of my most favourite cooking channels.

Here is the process:


  • Dark Chocolate: 2
  • Fresh Cream: 1 cup
  • Whipped Cream:1/2 cup


  • Melt the dark chocolate using a double boiler or simply cut them into very small pieces and heat  in microwave oven for just few minutes until the pieces melt.
  • Then Heat the fresh cream in the similar way in the microwave oven for just 2-3 minutes.
  • Add the fresh hot cream into the melted chocolate.
  • Whisk it very well and you will found that the melted chocolate will change its color soon and looks very shiny.
  • Now add the whipped cream into the melted chocolate and using a electric mixer on full speed mix it for 3 mins. If you are mixing it with hand mixer , mix  it for 6-8 mins.
  • Pour it in a glass bowl ( you may use a piping bag too) and put it inside the refrigerator for 15-20 mins and serve.

                   Enjoy Your Food...!!

Thursday, 25 April 2013

Alu Fulcopir Singara.....!! Samosa With Potato and Cauliflower Stuffing...!! Veg stuffed Indian Puff Pastry...!!

Once there was a little girl , who every day after returning from school used to request her mom to make some salty snacks for her. She was always unwilling to take healthy foods like, milk, fruits etc. :P. The only reason for which her mom used to fight with her. But her father couldn't tolerate her sad face and he always used to bought some salty snacks like "chop","singara" from nearby shops and very obviously her mother didn't allow her to eat those.
Therefore sometimes the Mother prepared those salty chatpata snacks for her at home in a healthy way. Samosa or Singara was one of them.

Now the girl has become a wife and a mom too and it has been a long time she didn't eat home made singara, specially those which her MA used to prepare. So few days ago, on a nice windy evening she wanted to give a nice tea treat to her Man and her little girl  and prepared the veg samosa, exactly in the same way her Mom used to prepare. But there was a little problem. There is a typical process to fold samosa which she didn't know and then the hubby helped and  gave her instruction how to prepare them. In this way, their homely tea party had become illustrious..!!

Now I should give a short introduction of this Indian Snacks to those who don't have any idea about this. A samosa is a fried or baked pastry with a Savory  filling, such as spiced potatoes, onions, cauliflower, peas , ground lamb,  or ground chicken. Even it can be improvised by using chowmein to create Chinese Samosa. The size, shape and consistency may vary, but typically, they are distinctly triangular and served with chutney or ketchup.

Here is the process of making Singara at home:


  • For the outer cover:

  • All Purpose Flour: 1 cup
  • Oil (Moyan): 2-3 tbsp.
  • Salt :To Taste
  • Baking Powder: A pinch.

  • For Stuffing:

  • Cauliflower: 1/2 cup (Cut in small florets)
  • Potato: 1 (cut in small cubes)
  • Roasted Peanut: 8-10
  • Green Peas: 1/4 cup
  • Nigella Seeds (kala jeera): 1/2 tsp.
  • Salt: As Per Taste
  • Turmeric Powder: 1/2 tsp.
  • Sugar: A pinch
  • Chilli Powder: 1/4 tsp. (as per your taste)
  • Dry Red Chilli: 1
  • White Oil : Enough for deep frying and making the stuffing 
  • Water: As per need.





  • Mix the salt, baking powder and oil to the flour.
  • Now gradually add water  into the flour and start kneading. Knead till dough becomes smooth and firm. Don't make it very tight. The dough should be soft yet firm. Cover and keep aside for half an hour.
  • Now add 2 tsp. of oil in a kadhai and add the dry red chilli and nigella seeds for tempering.
  • When the nigella seeds start to splutter add the chopped potatoes and cauliflower florets.
  •  Toss on high for few minutes, add turmeric and salt.
  •  Now add all the spices and peas, mix well and toss , sprinkle a little water.
  • Cover and cook till potatoes and cauliflowers are done. Lastly add the roasted peanut.
  • Turn off the flame and keep aside the mixture to cool.
  • Now take the dough, divide into few small balls .
  • Roll the ball thin to a circle ,preferably like an elongated circle.
  •  Cut into half.
  • Take one half. Brush a little water into the half of the straight edge, and form a cone.
  • Fill the cone with mixture.
  • Seal the top perfectly. Use little water to seal properly.
  • Repeat the process for each of the balls.
  • Deep fry them carefully on medium flame. Don't over fry.
  • Soak the excess oil using a Tissue Paper or Kitchen Paper Towel.
  • Serve hot with chutney or ketchup.


Make sure to serve the Samosa's hot as it does not taste good if it cools down.


Enjoy Your Food.....!!!

Wednesday, 24 April 2013

Indian Style Fruit Custard Recipe...!!!

Fruit Custard is one of the easiest desserts which can be prepared in minutes. It's very healthy and tasty too. Those kids, who don't want to eat fruits, this is the Best way to include fruits in their diet. In this respect I am a lucky Mom because my daughter never complain to eat  fruits and she loves custard also.

Here is the simple process of making Indian Style Fruit Custard:


  • Vanilla Flavoured Custard powder(you may choose any other flavour too) :2 tbsp
  • Milk :500 ml/
  • Sugar :As required
  • Fruits:Anything of your choice( Apple, Banana, Pears, Dates, Strawberry, Pomegranate, Kiwi, Orange or any other seasonal fruits) But try to avoid pine apple and mostly watermelon, as they ooze water.


  • Mix the custard powder with 3 tbsp. of milk and whisk thoroughly until there is no lump.Your custard paste is ready.
  • Boil the milk in a thick bottomed vessel and bring it to boil.Add sugar and mix properly.
  • Add the custard paste into the milk and Stir continuously .
  • Cook it until the milk becomes thick. Be careful while thickening the milk and stir continuously so that it cant stick to the bottom of the pan. Turn off the flame.
  • After it comes to room temperature, refrigerate it. It will become more thick when chilled.
  • Meanwhile cut your fruits in small cubes.
  • Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .
  • Serve Chilled.


                                                            Enjoy Your Food...!!!

Tuesday, 23 April 2013

Aloo Patoler Dalna...Aloo Potoler Tarkari....Potato and Pinted Gourd Curry...!!


During  the scorching summer  considerable amount of good quality Pointed Gourd (Potol) is found all over India & therefore it's obvious that various preparations of this vegetable will be found in every house.Alu Potoler Tarkari or Alu Potoler Dalna  is one of the common Bengali Preparations .I became so nostalgic while I was making this curry on Last Sunday.Because, It has been a long time I didn't eat  this curry prepared by Maa. Most of the time, she makes it for dinner and serves with roti. It's a very easy, humble and delicious curry. Like her other preparations most of the time she doesn't use onion and garlic in this curry.But I love her onion version most. So this time I made it adding onion .

Here is the simple recipe:


  • Potol(Pointed Gourd):5-6
  • Potato:2 (Medium)
  • Onion: 1 (paste, thinly sliced)
  • Ginger: 1 tsp.( Paste)
  • Tomato: 1 (chopped)
  • Cumin Powder:1/2 tsp
  • Turmeric Powder:1 tsp
  • Salt: As per taste
  • Sugar: 1/2 tsp
  • Cumin Seeds: 1/2 tsp
  • Dry Red Chilli:1-2
  • Red Chilli Powder:1/2 tsp
  • Garam Masala Powder: 1/2 tsp
  • Oil: 2 tsp
  • Ghee: 1/2 tsp.
  • Water:1 cup.







  • Lightly skin the Potol( don't peel off all the skin, see the picture) and cut laterally into two equal halves. If its too large, then cut into 3 pieces.
  • Wash and peel the potatoes and cut into medium cubes.
  • Wash them and heat little oil in a kadhai.
  • Add the potol and the potatoes and fry them until potatoes become golden yellow and the potols are slightly fried. Add pinch of salt and turmeric powder while frying them.
  • Turn off the gas and keep them aside.
  • On the same kadhai heat some fresh oil and add the cumin seeds and the dry red chilli for tempering. When the cumin seeds start to splutter add the sliced( or paste) onion. On medium flame fry the onion until translucent.
  • Add the chopped tomato and cook until it becomes mushy.
  • Then add the ginger paste ,turmeric powder, salt, sugar, cumin powder, red chilli powder.
  • Cook it for 2-3 minutes and then add the fried Potato and the pointed gourd.
  • Mix them with all the spices very well and cook until oil starts to release from sides.
  • Now pour the water into the kadhai and cover. Cook on medium flame until the potatoes and potol become soft and boiled properly.
  • Uncover , taste the seasoning and increase the flame little to adjust the gravy.
  • On a separate pan heat ghee and add the garam masala powder. Fry it just for 1 min.
  • Pour it on your curry and serve with rice or roti.

                                                     Enjoy Your Food..!!


Sunday, 21 April 2013

Poila Boishakh And Hubby's BIrthday Special Sweet..!!

Ranga Alur Pantua....Gulab Jamun With Sweet Potato...!!!

Poila Boishakh, the first day of the bengali new year(usually falls in mid-April every year) is a very auspicious day .It's a very special day for all the Bengalis all over the world. In our childhood hearing Rabindrasangeet,played by Kakumoni(my uncle) we used to wake up quite early in the morning  on that day. Maa and thamma( my granny) used to be very busy in the preparations of the Satyanarayan Puja. After bath, wearing new clothes I and my brother touched the feet of all the elder members of our family. All the neighbours and many relatives came to our house for the puja and they wished each other good wishes and exchanged sweets and pleasantries among each other.

Maa specially made Narkol Naru ( Coconut Laddu)and Payesh  ( Rice and milk Pudding) and Thamma made the amazing Ranga Alur Pantua( Gulab Jamun with Sweet Potato) on that Day. It's true that those were the Golden days of my life but now, after my marriage, I celebrate my Poila Boishakh very gorgeously, because it's my Husband's birthday too. So, after my marriage Poila Boishakh means a double celebration at my home.

After the puja and other rituals every year on this day ,I cook something special for him. This year I was remembering thamma( she is no more) very badly. So, I called Maa and while we were talking about her over phone Maa suggested me to prepare  "Ranga Alur Pantua" like her. She described me thoroughly the process. I thought by making this sweet I not only can give a sweet surprise to my hubby but also it would be a tribute to my granny on this auspicious day.


Here is the recipe of Rangla Alur Mishti...

  • Sweet Potatoes - 250 gms
  •  Refined flour (maida) - 2-3 tbsp.
  •  Semolina(suji):1 tsp
  •  Water:11/2 Cup
  •  Sugar - 1 cup
  • Green cardamoms - 2-3
  •  Oil/ghee: Enough for frying
  •  Mawa: 3-4 tbsp.(I used home made mawa, To make  mawa, take 2-3 tbsp. of milk powder and make a soft dough with 2-3 tbsp. of milk, and on full power, heat it in the microwave oven for 30 sec to 1 min. But don't make it too tight.)

  • At first wash and peel the potatoes very well. Then cut them in small cubes and with enough water boil them in gas oven or just take a microwave safe bowl with water and add the potato cubes into the bowl and then on full power heat it for 8-10 minutes. Most of the time to save time and avoid fuss I use microwave to boil anything literally quickly.
  • Soak the semolina in 1 tbsp. of water and when it becomes very soft, add it to the boiled potato and smash.
  • Add the flour and make a smooth, lump free beautiful ,soft yet firm dough. You may need1/2-1 tbsp. more flour .
  • Now divide the dough into few small balls.
  • Then press  each of the ball little and make a space and then add little khoya and a cardamom seed inside it and then close it and tightly roll between your palm to smooth the surface.
  • Repeat the process for all the dough, keep them aside.
  • Make the sugar syrup with the exact amount of sugar and water and boil the them until the sugar is completely dissolve into the water. Don't make a thick syrup. The sugar syrup will be thin. Keep the syrup little warm.
  • Now put a deep bottomed vessel into the oven, add ghee or oil and heat it.
  • Then add the previously made balls into the vessel and fry them in medium flame until they turn into nice red/dark brown in color.
  • With a perforated ladle very carefully take them out from the kadhai one by one and directly dunk them into the warm sugar syrup.
  • Let them to get soaked into the syrup for 20-25 mins.
  • Take them out from the syrup and serve. The pantua made from the sweet potatoes are just soft like cotton and yummilicious.

                                 Enjoy Your Food...!!